After readings some the other reviews, I thought I'd share a couple of little tips I learned from the pastry chef at Joel's (a five star restaurant in Atlanta) to keep ladyfingers from spreading too much when baking. First make sure you've sifted the flour really well before using. Second, keep an eye on the egg whites and don't over-whip them. Third, GENTLY fold the egg yolks into the whites. Again, don't over whip! Finally, place a cookie cutter on the parchment paper or silpat and pipe the mixture into the cookie cutter until it's about halfway full. Lift the cookie cutter up and move it approximately 1 inch away and repeat. You end up with nice round absorbent ladyfingers that are perfect for tiramisu. Hope this helps!

Reviewer:

I too was making tiramisu and couldn't find the prepackaged kind so I gave these a try. I didn't have the patience for piping so I just lined a jelly roll pan with greased waxed paper, spread the batter, baked for eight mins and after cooling, cut them into strips. Everyone who tried my tiramisu said that it was the best yet, thanks to the homemade ladyfingers- very nice.

Reviewer:

This recipe didn't work perfectly for me - however, I think it was due to the room temp when i was mixing and piping - little too hot - and the fingers spread out and turned out rather gummy. However, I saved a little batter in the fridge; I piped and baked a few fingers the next day and VOILA! Poofy and cakey, as they should be. So if you notice a first panful goes flat, try cooling the batter and trying again later.

Reviewer:

These cookies were awesome! I found them very easy to make. And I love the fact that they require so few ingredients and such a short baking time. They are very light and airy! I didn't have a problem with them spreading too much, like others did. Although I can say, that they are kind of a thinner cookie, which worked well for my Tiramisu. I'm still not sure about the Tiramisu, but the cookies rocked! I got 38 cookies from this recipe, it may vary for others, as I "piped" them through a plastic bag, and I wasn't very good at getting them all the same size. I did cook them for 7 minutes, instead of 8. I found that the bottoms were nice and brown and the tops were very light. My husband ate like 12 of them with a tall glass of milk before I made my tiramisu! I will definitely use this recipe again and again!

Reviewer:

Very nice and light cookies that are excellent for tiramisu. Try Tiramisu III by Kristine.
With these ladyfingers make sure you watch the bottoms for burning. They also tend to spread a bit so don't crowd them.

Reviewer:

Perfect! I wasn't able to find ladyfingers at the grocery store for a last-minute tiramisu, but these were so easy and perfect, I will use this recipe from now on! I use wax paper rolled into a cone, fill with the batter, twist the top closed and snip off the tip- couldn't be easier. I piped onto a baking sheet with a Silpat instead of parchment. Thanks for sharing the recipe~~~

Reviewer:

Possibly the easiest recipe I have found for ladyfingers. They turned out great. I baked mine a little longer on insulated baking sheets, to get a drier cookie for tiramisu. These would be great in a lot of layered desserts.

Reviewer:

Perfect and cheap! I had absolutely NO problem with piping them or having them spread too much. If you have that problem, you may not have whipped the eggs whites enough, or folded them in too roughly. Wonderful recipe Roxanne! Thanks!